I remember being a girl of about six with ponytails on both sides of my head, lisping through the gap where my new front teeth just wouldn’t arrive soon enough. My grandma would call me from the kitchen, asking to help mash some bananas for the banana bread she was about to bake. My excitement was immense, not only because I was able to contribute on some small scale, but on account of the utterly delicious work of genius that is my grandma’s banana bread.
As the years passed by and I moved into a place with an actual oven, my first mission was baking the never-fail banana bread all by myself. I have to admit, even now it’s not as good as hers, but it still overwhelms me with every enchanting bite.
4 medium sized ripe bananas
1 teaspoon vanilla essence
1 teaspoon bicarbonate of soda
Half a cup of boiling water
1 teaspoon baking powder
- Preheat your oven to 180 degrees.
- Break the bananas in small pieces and mash the with a fork.
- In a separate bowl, mix the butter and sugar until creamy.
- Add eggs and bananas and stir well.
- Sift the flour into the mixture and add the vanilla essence.
- Dissolve the bicarbonate of soda in the boiling water, and add to the mixture together with the baking powder.
- Grease your smallish bread tin with some butter and pour your mixture into it.
- Bake for 45 minutes. Let the banana bread cool on a cooling rack.
- Don’t be stingy with the butter when serving it with some tea.